This tuna salad is so easy and quick to make. It has very few carbs so is perfect for a snack for a diabetic. My five-year-old niece is diabetic and she loves to make this for herself. She eats it either with a few saltine crackers or on a bed of lettuce.
Tuna Salad
Can of tuna, drained
Pickle relish
Salad dressing (Miracle Whip)
Boiled egg, cut up
Splenda (or sugar) to taste
Put the drained tuna in a bowl and add a tablespoon or so of pickle relish and a tablespoon or so of salad dressing. Stir it up with the boiled egg and sweetener.
Sunday, July 6, 2008
Saturday, July 5, 2008
Budget Casserole
You gotta love a dish named Budget Casserole! I'll give this one a try real soon! I got it from Recipes4Living that I was just telling you about.
Budget Casserole
These have many variations. You can mix almost any type of vegetable, meat, seafood, and fruit. It's best to have these ingredients cut in similar sizes so they're all finished cooking at the same time. You can marinate beforehand and brush with your favorite barbecue sauce while cooking.
Budget Casserole
1 lb. ground beef
1/2 C. uncooked regular rice
3 large onions - sliced
2 tsp. salt
1 large green pepper - chopped
1 to 2 tsp. chili powder
1 (16 oz..) can tomatoes
1/8 tsp. pepper
These have many variations. You can mix almost any type of vegetable, meat, seafood, and fruit. It's best to have these ingredients cut in similar sizes so they're all finished cooking at the same time. You can marinate beforehand and brush with your favorite barbecue sauce while cooking.
Friday, July 4, 2008
Creamy Broccoli Salad
The kids love raw veggies, so this will be a great one to try!
The directions say to make sure to cut the broccoli and cauliflower into very small florets. This is even better if it's made a few days in advance and allowed to marinate in the fridge.
Creamy Broccoli Salad
1-1/2 C. mayonnaise
1/2 C. sour cream
1/4 C. sugar
1 bunch broccoli, cut into small florets
1/2 head cauliflower, cut into small florets
1/4 C. finely chopped red onion
1 C. (4 oz.) shredded sharp Cheddar cheese
1 container (3 oz.) real bacon bits
In a large bowl, combine the mayonnaise, sour cream, and sugar; mix well. Add the broccoli, cauliflower, onion, cheese, and bacon bits; mix well. Cover, and chill for at least 4 hours before serving.
The directions say to make sure to cut the broccoli and cauliflower into very small florets. This is even better if it's made a few days in advance and allowed to marinate in the fridge.
Creamy Broccoli Salad
1-1/2 C. mayonnaise
1/2 C. sour cream
1/4 C. sugar
1 bunch broccoli, cut into small florets
1/2 head cauliflower, cut into small florets
1/4 C. finely chopped red onion
1 C. (4 oz.) shredded sharp Cheddar cheese
1 container (3 oz.) real bacon bits
In a large bowl, combine the mayonnaise, sour cream, and sugar; mix well. Add the broccoli, cauliflower, onion, cheese, and bacon bits; mix well. Cover, and chill for at least 4 hours before serving.
Recipes in your email
Another great place to sign up for recipes in your email inbox every day or so is Recipe4Living. I signed up a couple of weeks ago and am happy with the large variety of recipes I've been receiving.
You can also go directly to the website and choose categories like budget cooking, slow cooker (Crock pot), casserole, or kid-friendly, all the categories I cook from!
I'll post a few later on today.
Oh yeah, and look for one for lunch! I've got ground turkey, penne noodles, fresh broccoli, and shredded cheese. Maybe I can find something to make with that.
You can also go directly to the website and choose categories like budget cooking, slow cooker (Crock pot), casserole, or kid-friendly, all the categories I cook from!
I'll post a few later on today.
Oh yeah, and look for one for lunch! I've got ground turkey, penne noodles, fresh broccoli, and shredded cheese. Maybe I can find something to make with that.
Thursday, July 3, 2008
Microwave steam bag cooking
We've recently discovered microwave steam bag cooking! I've been steaming vegetables for the kids and they love it. They don't care for cooked vegetables but they really like them steamed.
The steam bag container had a couple of recipes. I think I'll try this omelet one:
Ham and Cheese Omelet
2 eggs
1/2 cup shredded cheddar cheese
1/2 cup diced baked ham
Break eggs into the bottom of a microwave steaming bag. Add remaining ingredients. Stir with a fork, being careful not to pierce the bag. Add salt and pepper if desired. Seal the bag and microwave on high power for about two minutes. Allow bag to stand 30 seconds before opening.
When I try this I'm pretty sure I'll do all my mixing in a cup and then pour the prepared mixture into the bag instead of trying to stir with a fork inside the bag. As expensive as the bags are (I just paid $3.55 or something like that for a box of 10!!!) I'll probably just do this once. I need to save the bags for veggies. The girls eat eggs fixed any kind of way, plus you can just pour your eggs into a bowl and microwave them.
Try some more microwave steam bag recipes!
The steam bag container had a couple of recipes. I think I'll try this omelet one:
Ham and Cheese Omelet
2 eggs
1/2 cup shredded cheddar cheese
1/2 cup diced baked ham
Break eggs into the bottom of a microwave steaming bag. Add remaining ingredients. Stir with a fork, being careful not to pierce the bag. Add salt and pepper if desired. Seal the bag and microwave on high power for about two minutes. Allow bag to stand 30 seconds before opening.
When I try this I'm pretty sure I'll do all my mixing in a cup and then pour the prepared mixture into the bag instead of trying to stir with a fork inside the bag. As expensive as the bags are (I just paid $3.55 or something like that for a box of 10!!!) I'll probably just do this once. I need to save the bags for veggies. The girls eat eggs fixed any kind of way, plus you can just pour your eggs into a bowl and microwave them.
Try some more microwave steam bag recipes!
Wednesday, July 2, 2008
Chicken and Bow Tie Pasta
I love variations of dishes like this. I haven't tried anything with this type of sauce so I'm excited to try it! I have everything except the chive and onion cream cheese, so I may go pick this up today and make it for the kids.
I'll use my chicken leg quarters instead of breasts and my frozen chicken stock instead of the chicken broth.
Chicken and Bow Tie Pasta
4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
Salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
I'll use my chicken leg quarters instead of breasts and my frozen chicken stock instead of the chicken broth.
Chicken and Bow Tie Pasta
4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
Salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
Tuesday, July 1, 2008
Could it be (that I could make lasagna)?
This recipe purports to be super easy, yes even foolproof! I have most of the stuff I need to make it so I'm going to give this one a try. I am afraid I have been spoiled with the best lasagna in the world (my sister-in-law, well ex now, makes the world's best lasagna and she'd always make me a dish of it when she cooked it for her kids) but maybe this will be a good place for me to start!
FABULOUS FOOLPROOF LASAGNA
1 pound Italian sausage, casings removed
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
In a medium skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.
FABULOUS FOOLPROOF LASAGNA
1 pound Italian sausage, casings removed
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
In a medium skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.
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